Tzajiki
1 medium cucumber, peeled and finely chopped
1/2 pint (1 Cup) thick yogurt (drain U.S. yogurt in cheesecloth/strainer overnight to achieve the Greek thickness) can also use "blender" sour cream made with cottage cheese
1 Tbsp. olive oil
1 tsp. vinegar
1 clove garlic
1 tsp. chopped dill weed (optional)
Mix together and chill for at least 1 hour. Serve as a dip, with fried
fish, or with fried eggplant or fried zucchini. Excellent with crudités.
If the whole thing
is run through blender it makes a delicious cold soup. It is also great as a virtually non-fat salad dressing.
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